Melt the chocolate and cover each of the small cups with a thick layer on the inside. This is easily done with a teaspoon.

When the chocolate has set fill each cup with an ice cream you like. Wrap the ice creamreally well together so there are no air holes.

Put the filled cups in the freezer for at least half an hour.

While the cups are in the freezer, you heat the oven to 200 C and make a meringue: Beat egg whites slightly, add one tablespoon of icing sugar, whisk again and add the secondtablespoon. Whisk a little bit more.

When you are completely ready, take the cups out of the freezer. Garnish each cupquickly with meringue. Remember to come right over the edge of the cup.

Put the cups onto a tray and into the oven. Keep an eye on them. As soon as themeringue is light brown, take the cups out, distribute them on saucers and serveimmediately.